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–+ servings
A close-up of pumpkin cake topped with pecans in a black crockpot, reminiscent of a comforting pumpkin dump cake.
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5 from 1 vote

Crockpot Pumpkin Dump Cake

This Fall, make a Crockpot pumpkin dump cake homemade! Easy with canned pumpkin puree and evaporated milk topped with a pecan topping.
Prep Time15 minutes
Cook Time4 hours
Course: Dessert
Cuisine: American
Keyword: cake, crockpot, dump cake, pumpkin, slow cooker
Servings: 8
Author: Justine

Equipment

Ingredients

  • 1 can pumpkin 15 oz.
  • 3 eggs
  • 1/2 c sugar
  • 1/2 c brown sugar packed
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon divided
  • 1 can evaporated milk 12 oz.
  • 1 box cake mix yellow used, spice or white works
  • 1/2 c butter melted
  • 1/2 c pecans chopped, optional

Instructions

  • In a medium mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 teaspoon of the cinnamon until well combined.
  • Add the evaporated milk and stir well. Pour the mixture into a large crockpot (4-6 quarts) that has been lightly coated with non-stick cooking spray.
  • In a medium mixing bowl, whisk together the cake mix with the remaining 1 teaspoon of cinnamon. Stir in the melted butter (the mixture will be crumbly). Sprinkle this cake mixture all over the top of the pumpkin mix inside the Crockpot.
  • Cover and set to low and cook for 4 hours. Sprinkle the nuts over the top about halfway through the cooking time if desired. Serve the cobbler warm with ice cream or whipped cream on top.

Video

Nutrition

Serving: 1oz | Calories: 569kcal | Carbohydrates: 85g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 636mg | Potassium: 240mg | Fiber: 2g | Sugar: 59g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 2mg